This Easy Crock Pot Chicken Pot Pie is warm, hearty, and perfect for busy days. The chicken is tender, and the veggies add a nice crunch, all covered with a fluffy biscuit topping!
I love how effortlessly this meal comes together! Just toss everything into the slow cooker, and in no time, you’ve got comfort food that makes you feel all cozy inside. 🥧✨
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless thighs for their juiciness, but breasts work just as well. If you’re in a crunch, rotisserie chicken can also be a great time-saver—just add it in shredded.
Frozen Mixed Vegetables: The mix of carrots, peas, corn, and green beans adds a variety of flavors and textures. No frozen veggies? Fresh ones work too; just chop them into small pieces. You can also omit or swap out any vegetables based on your taste!
Cream Soups: I find using cream of chicken and cream of mushroom gives excellent flavor. If you’re avoiding certain ingredients, you can use lower-sodium versions or even homemade substitutes made from milk and flour.
Biscuit Dough: The refrigerated biscuit dough makes it easy, and I love the flaky topping! If you want to avoid processed ingredients, you can make your own biscuit dough with flour, baking powder, and milk!
How Do You Shred Chicken Easily?
Shredding chicken can be tricky if you’re not prepared! Here’s a simple way to do it right in your crock pot.
- About 30 minutes before the dish is done, take two forks and gently pull the chicken apart in the crock pot.
- Start at one end and work your way across. This approach keeps the chicken juicy while mixing it with the sauces and vegetables!
- If you find it tough to do with forks, you can also use kitchen shears for quicker shredding.
This technique ensures your chicken is perfectly shredded and well-blended with the other ingredients. Enjoy your meal prep! 🥘
How to Make Easy Crock Pot Chicken Pot Pie with Biscuit Topping
Ingredients You’ll Need:
For the Filling:
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuit Topping:
- 1 can (16.3 oz) refrigerated biscuit dough (such as Pillsbury flaky biscuits)
- 2 tablespoons butter, melted (optional for brushing biscuits)
How Much Time Will You Need?
This delicious meal takes about 15 minutes of prep time, plus cooking time of either 6-7 hours on low or 3-4 hours on high in the crock pot. So, you can set it and forget it, making dinner super easy!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the boneless, skinless chicken breasts or thighs at the bottom of your crock pot. Next, add the frozen mixed vegetables right on top of the chicken. This will help everything cook evenly!
2. Mix the Sauce:
In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper until it’s all combined nicely. This creamy mixture will bring all the flavors together!
3. Combine and Cook:
Pour the soup mixture evenly over the chicken and vegetables in the crock pot. Cover the lid and choose your cooking setting: low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is tender and fully cooked!
4. Shred the Chicken:
About 30 minutes before serving, use two forks to carefully shred the chicken right in the crock pot. This will allow the delicious sauce to mix with the chicken and vegetables.
5. Add the Biscuit Topping:
Open the biscuit dough and separate the biscuits. Cut each biscuit into quarters and place them on top of the chicken mixture in the crock pot. Space them out a bit so they have room to expand while cooking!
6. Cook the Biscuit Topping:
Cover the crock pot again and cook on high for an additional 30 minutes, or until the biscuit topping looks golden and is cooked through.
7. Finish and Serve:
If you like, you can brush the tops of the biscuits with melted butter for an extra flavor boost right before serving. Serve warm, and enjoy your comforting crock pot chicken pot pie with biscuit topping!
Bon Appétit! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just note that it will take a bit longer to cook, so if using frozen, add an extra hour to the cooking time on low or 30-45 minutes on high. Make sure to check that the chicken reaches an internal temperature of 165°F for safety.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything in the crock pot and refrigerate it overnight. Just set it to cook in the morning, and it will be ready by dinner time. Just a note: the biscuit topping is best when added fresh, so do that step just before you’re ready to serve!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of broth to keep it moist as you warm it up!
Can I Customize the Vegetables?
Definitely! Feel free to swap the frozen mixed veggies for your favorites such as fresh green beans, diced potatoes, or even broccoli. Just keep the total amount to about 2 cups for best results!
